Believe it or not, there is a correct and an incorrect way to freeze, and it’s just as easy to do it the right way as it is the wrong.
I freeze tomatoes, green beans and strawberries whole. With zucchini I freeze diced or bite-sized pieces. Just remember to dry the pieces thoroughly after you cut them — I press a towel to the zucchinis to soak up any extra moisture. This technique can be used to freeze just about anything. If I have any pitted fruit left over (which is hardly ever), I cut them in half, remove the pits, and then freeze them in halves or quarters to use for pies or crumbles at a later date.
All summer I have been waiting for a garden bounty of tomatoes. Santa Barbara finally got some nice summer heat and ta-da!…I found myself with five enormous plants all heavy laden with beautiful, delicious tomatoes at the same time. Great! Great. Great? My tomato windfall coincided with school starting, a full calendar of non-profit events […]